Buckwheat Crêpes with Winter Squash
Nutritional values
(Percentage of daily recommendation)
| Calorie | 509 cal. | (24 %) | ||
| Protein | 8 g | (8 %) | ||
| Fat | 37 g | (32 %) | ||
| Carbohydrates | 35 g | (23 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 3.6 g | (12 %) |
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 1 μg | (5 %) | ||
| Vitamin E | 7.1 mg | (59 %) | ||
| Vitamin K | 11.2 μg | (19 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 3.5 mg | (29 %) | ||
| Vitamin B₆ | 0.3 mg | (21 %) | ||
| Folate | 84 μg | (28 %) | ||
| Pantothenic acid | 1.2 mg | (20 %) | ||
| Biotin | 8.5 μg | (19 %) | ||
| Vitamin B₁₂ | 0.5 μg | (17 %) | ||
| Vitamin C | 21 mg | (22 %) | ||
| Potassium | 630 mg | (16 %) | ||
| Calcium | 110 mg | (11 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 2.2 mg | (15 %) | ||
| Iodine | 23 μg | (12 %) | ||
| Zinc | 1.4 mg | (18 %) | ||
| Saturated fatty acids | 19 g | |||
| Uric acid | 76 mg | |||
| Cholesterol | 185 mg | |||
| Complete sugar | 7 g |
Ingredients
- Ingredients
- 125 grams Buckwheat flour
- 2 pinches salt
- 2 eggs
- 400 grams Pumpkin (such as Hokkaido)
- 1 shallot
- 1 garlic clove
- 3 Tbsps vegetable oil
- salt
- freshly ground peppers
- 200 grams Crème fraiche
- 1 tsp lemon juice
- 125 milliliters Cider
- 4 Tbsps butter
- 50 grams Cress (for garnish)
Preparation steps
For the crêpes: Whisk together the flour, salt and eggs in a large bowl. Gradually whisk in 180 ml (approximately 2/3 cup) water until creamy. Let rest for about 3 hours in the refrigerator.
For the filling: Finely grate the squash. Peel the shallot and garlic and finely dice. Heat 2 tablespoons oil in a large frying pan and sauté the garlic and shallots until softened. Add the squash and sauté for 5-6 minutes. Season with salt and pepper. Remove the pan from the heat and let cool slightly. Mix in the crème fraîche and lemon juice.
Whisk the remaining oil and the cider into the crêpe batter. Working in batches, melt a little butter in a small frying pan and cook 8 crêpes until golden brown on both sides. Fill with the squash filling and sprinkle with a little cress. Arrange on serving plates, garnish with cress and serve with a dollop of crème fraîche, if desired.
